Keto Greek Beef and Cheese Casserole


Step 1Prepare the beef filling. Dice the onion, mince the garlic, and chop the celery.

Step 2Heat a large pan greased with ghee or olive oil over a medium-high heat. Add the onion and cook until fragrant, for about 5 minutes. Add the garlic and celery. Cook for 3 to 5 minutes, stirring occasionally.

Step 3Add the beef and break into small pieces using a spatula. Cook until opaque and lightly browned, for about 10 minutes.

Step 4Add the cinnamon, cloves, oregano, bay leaves, tomatoes, salt, pepper and dry red wine. Bring to a simmer and cook for another 8 to 10 minutes. When done, set aside. Remove the bay leaves just before it's ready to assemble.

Step 5While the beef is cooking, cut the cauliflower in small florets. Place in a steamer pot and cook until tender, for 8 to 12 minutes. Remove the lid and let the steam escape. Set aside.

Step 6To make the béchamel cheese topping, place the heavy whipping cream in a saucepan. Add egg yolks, nutmeg, bay leaf and a pinch of salt. Whisk until fully combine and then gently heat up while stirring to prevent the yolks from curdling. Once the mixture is hot and starts to thicken, add the grated cheese and stir in. Cover with a lid and set aside for 10 minutes to let the bay leaf infuse the béchamel. (Note: if it does curdle, use a stick blender to make it smooth again.)

Step 7When ready to assemble, preheat the oven to 170 °C/ 340 °F (fan assisted), or 190 °C/ 375 °F (conventional). To the bottom of a large deep casserole dish add the prepared beef.

Step 8Top with half of the grated Greek kefalotyri cheese (or use parmesan cheese).

Step 9Add the cooked cauliflower florets. If they are too big, chop to smaller pieces.

Step 10Remove the bay leaf from the béchamel sauce and evenly pour the sauce over the cauliflower. Top with the remaining kefalotyri cheese (or parmesan cheese).

Step 11Place in the oven and bake for about 30 minutes, rotating the dish halfway to ensure even browning.

Step 12When done, remove from the oven and let it cool down for a few minutes before serving.

Step 13Eat warm. This casserole can be stored in the fridge for up to 4 days, or frozen for up to 3 months.